January 13, 2010

Oriental Spinach Salad


1/4 C Vegetable Oil
3 T. Rice Vinegar
1 1/2 T. Sugar or Splenda
1 T. Soy Sauce
1 t. Dark Sesame Oil
3/4 t. grated ginger root

Whisk all ingreadients until combined. Refrigerate covered for 1 hour to allow flavors to blend.


1 Bag (6 oz.) Baby Spinach Leaves
1 Can (11 oz.) Mandarin Oranges - drained
1/2 C Sliced Water Chesnuts
1/4 C Toasted Slivered Almonds
1/4 C Green Onion - thinly sliced
**Chinease slice onions at hard angle
{I also added dried cranberries for an added fruity flavor}
1 Bag Chow Mein Noodles - add after tossing

Toss in Lg. salad bowl to combine. Sprinkle noodles on top after tossing. Drizzle dressing or allow guests to add themselves.

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